-Cut back to Reminisce Japan-
We had no lack of eating places in our three nights at Osaka, but we chose to visit Ippudo Ramen twice.
And it was there that I fell in love with noodles topped with oodles of sinfully fragrant garlic oil.
If you visit Ippudo, order this: the Akamaru with egg.
The Akamaru, which features pork broth enhanced with special blended miso paste, is served with thin Hakata-style noodles, buta bara (pork belly) and topped scallions… and a delightful dollop of aromatic brown garlic oil.
Stir a little with your spoon, and the inviting creamy-white broth beneath unveils itself.
Yes: Ippudo’s Akamaru
This was a recipe I’d experimented with 6 years ago while living overseas, amidst attempts to pacify cravings for local food.
On Friday evening, I whipped up the same recipe after work.
It’s not as sinfully wok hei as those found in good hawker stalls.
It is also photographed too watery, perhaps (the way we like it though).
But it’s not bad for a home-cooked, lardless rendition I’d say! Read more
Thanks to Mrs Multitasker’s recipe, we had a quick and healthy lunch of minced pork bee hoon soup on Friday. Perfect for a lazy noon, before we headed out for our Good Friday activity.
All we needed were dried mushrooms (soaked in hot water), minced pork, xiao bai cai, garlic, eggs, bee hoon, and a handful of ikan bilis. We lightly fried the mushrooms, garlic and minced pork in a pot, and scrambled the eggs, before adding water and ikan bilis, setting the mixture to boil. Of course, we added bee hoon thereafter and blanched the veggies when ready to eat.
Quite a breeze to do, and the meal for two merely set us back by just about $4… And with no msg, it’s much healthier than eating at the hawker centre!